Chocolate Ginger Cake
- Prep: 20 Minutes
- Cook: 30-40 Minutes
- Serves: 10-12 Slices
Calories | 378 |
---|---|
Carbs | 23 |
Fat | 29 |
Protein | 7 |
Free From |
|

Ingredients
- 450g dark chocolate (at least 70 % cocoa solids)
- 8 tbsp unsalted butter
- 2 tbsp finely grated fresh ginger
- 2 tsp powdered ginger
- ½ tsp Celtic Sea or Himalayan Pink salt
- 8 eggs
- 120g xylitol or coconut palm sugar
Method
- Preheat the oven to 180°C/350°F/Gas mark 4.
- Line a 9-inch cake pan with greaseproof paper and set aside.
- Melt the chocolate and butter in a heat proof bowl over a saucepan of water on a medium heat until melted and smooth. Remove from the heat and set aside.
- Meanwhile, beat the eggs, sugar, xylitol, fresh ginger, ginger powder and salt in a food processor for 2–3 minutes.
- In a large bowl, combine the egg mixture with the melted chocolate. Spoon the batter into the prepared cake pan and sprinkle the top with a pinch of salt.
- Place in the oven and bake for around 30–40 minutes. Check with a skewer. If it comes out clean, it’s ready. Remove from the oven and leave to cool in the tin.
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